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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Delicious roasted chicken spiced with Ethiopian chili pepper powder (berbere) Ingredients:
4 lbs whole chickens |
1 teaspoon chili powder (berbere) |
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil |
2 tablespoons dry wine or 2 tablespoons dry sherry |
1/4 teaspoon garlic powder |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
2 lemons or 2 limes |
Directions:
1. Remove fat; clean the chicken inside and outside with cold water; soak the chicken for 15 minutes with cold water, lemon or lime juice and a pinch of salt.
2. Meanwhile, preheat oven to 400 degree.
3. Mix the oil, chili pepper powder, wine, garlic, black pepper and salt;.
4. Pat the chicken to dry; rub the chicken with some of the spiced mixture inside and outside.
5. Put in the the rest of spiced mixture between the skin and the meat using thin flat wooden stick.
6. Sprinkle oregano and basil all over the chicken.
7. Tight the legs, tuck in the wings and place the chicken in the roasting pan breast up side; roast the chicken for 30 minutes; reduce the heat to 350 degree and continue roasting for another 30-40 minutes.
8. Keep it outside for 10 minutes to settle before cutting.
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